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American Style Ice Cream Base

21/07/2011 at 18:48

The American style of ice cream making (also called “the Philadelphia method”, after this historically particularly dairy-rich city) is generally characterised by two things: The ice cream base can be made “directly from the fridge”, by combining already cold ingredients (no need to heat the base) Eggs are not, or rarely, used.  Basic ingredients therefore tend to be […]

Ice cream and health

21/07/2011 at 18:48

Let’s be honest – talking about “healthy” and “ice cream” at the same time might be something of a contradiction in terms. “Health” and “ice cream” simply do not go as well together as, say, “health and fruit” or “health and groceries”. Generally,  ice cream would rather seem to be the nemesis of any serious ambitions to care for bodily health.  Why? Ice cream is typically […]

How to make Sorbets

21/07/2011 at 18:48

Sorbets are typically made of simple syrup (water and sugar) and suitable flavouring. As with other ice creams, air also needs to be incorporated in the base mixture to avoid rock-solid end results. Sorbets normally do not contain any dairy products, and without the fat these contain, the challenge is usually to keep down the size of the ice crystals. As with ordinary ice cream, […]

On ice cream machines

21/07/2011 at 18:48

Since the earliest crude creations operating with salt and ice to produce the freezing effect, ice cream machines have developed quite a lot. But what do these machines actually do? Can you just put all ingredients together quickly and let the machine fix the rest? Contrary to what one perhaps could expect, an ordinary ice cream machine actually only has two purposes – to […]

Quick fixes for almost home-made ice cream

21/07/2011 at 18:48

Sometimes, you simply do not have the time, the energy or the necessary ingredients to make “proper” ice cream. If so, please consider some “quick fixes” that will allow you to “make”  ice cream anyway. * Use commercial ice cream as ready-made base; add your own flavouring/mix-ins Buy the best premium ice cream available (vanilla usually being the preferred, most […]

Making Oriental Style Ice Cream

21/07/2011 at 18:48

  First of all, excuse the following over-simplifications. “Oriental ice cream” covers quite a diverse field so this is mainly an attempt to highlight three main aspects of this rich tradition. One technique, which uses (corn) starch as stabiliser instead of eggs, is sometimes labelled “Oriental” (I have previously done so myself). This style is, however, also well […]

Ice cream and the Law

21/07/2011 at 18:48

  The legal definition of “ice cream” differs across the globe. Usually, such product- legislation focuses on commercially produced ice cream – as long as you’re not putting illegal substances into your home-churned ice creams, you would normally not be affected. In Europe, earlier national definitions of ice cream and various national product composition requirements […]